Pontian Potato Perishkia
Course: UncategorizedServings
10
servingsPrep time
2
hoursCooking time
10
minutesPiroshki is a traditional Pontian dish passed on from Pontian Greek ancestors. The fillings vary but traditionally are made with potato. Mizithra cheese is also another common filling.
Ingredients
- Dough
500g All Purpose Flour
1 Egg
1 1/4 Cup lukewarm Water
1 TSP Salt
2 TBSP Olive Oil
5g Dry Yeast
- Filling
4 Potatoes Boiled then Mashed
1 Red Onion Chopped
Dill Chopped Optional
- Frying
2 Cups Vegetable Oil
Directions
- Dough
- Mix flour, salt and yeast in a bowl.
- Add 2 tablespoons of olive oil.
- Add 1 egg and mix altogether
- Pour 1/14 cup of lukewarm water slowly and in stages as you may not need to use all the water.
- Continue to knead until the dough forms into a ball. If the flour is flaky add more water.
- Put dough in a bowl and allow to rise for 2 hours.
- Once the dough has risen, cut dough into equal parts and roll each part into a ball.
- You should have 10 balls. Set them aside on a tray and allow them to rise again for another hour.
- Filling
- Boil 4 potatoes and mash
- Fry off 1 red onion and add to the mashed potatoes
- Add chopped dill to the mashed potatoes and red onion.
- Making the Dumpling
- Once the dough has risen twice, take one ball of dough and flatten it with your hands making a disc shape.
- Using a spoon, scoop some of the potato filling in the centre of the disc.
- Bring the edges of the disc together to seal the dumpling.
- Frying
- Add the vegetable oil to a pot and heat.
- Add your Piroshki to the pot and begin to fry on all sides til golden brown.
- Allow to cool before digging in.